A process to prepare a liquid coffee concentrate with reduced acrylamide content by treatment with a selectively permeable membrane
US-2022400698-A1 · Dec 22, 2022 · US
US2017367366A1 · US · A1
| Field | Value |
|---|---|
| Publication number | US-2017367366-A1 |
| Application number | US-201515538127-A |
| Country | US |
| Kind code | A1 |
| Filing date | Dec 17, 2015 |
| Priority date | Dec 22, 2014 |
| Publication date | Dec 28, 2017 |
| Grant date | — |
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The present invention relates to processes for providing coffee compositions with enhanced coffee aromas. In addition the invention relates to the use of such coffee compositions for making capsules for beverage dispensers.
Opening claim text (preview).
1 . A process for providing a coffee composition, the process comprising a) mixing an oil component with green coffee bean and grinding the coffee bean in oil thereby providing a composition comprising micronized coffee incorporated in the oil component; and b) roasting the micronized component. 2 . The process of claim 1 comprising the steps of: mixing an aqueous component comprising milk proteins, plant proteins or combinations thereof; and homogenising the composition thereby providing an oil-in-water emulsion 3 . The process of claim 2 , wherein the second composition is a milk protein and wherein the milk protein comprises sodium caseinate. 4 . The process according to claim 1 , wherein the process comprises the further steps of: adding a bulking and/or a sweetener agent(s) to the oil-in-water emulsion; and pasteurizing the oil-in-water emulsion. 5 . The process according to claim 4 , wherein the bulking agent comprises maltodextrin and the sweetener is selected from the group consisting of sugar, combination of carbohydrates and fibers. 6 . The process according to claim 1 , wherein the process comprises further steps of: drying the oil-in-water emulsion; and providing a coffee composition. 7 . The process according to claim 1 , wherein one or more emulsifiers are added: to the first composition in step a); and/or to the aqueous component in step c); and/or during the mixing step c); and/or during the homogenisation step e). 8 . The process according to claim 1 , wherein the first mixing step a) is done by milling to micronize the coffee component. 9 . The process according to claim 1 , wherein the roasting the micronized component comprises a process of heating the oil component in micronized coffee composition to 160-250° C. for 8-15 minutes. 10 . The process of claim 9 , wherein heating the micronized coffee in the oil component uses a microwave or heat tubular exchanger actini. 11 . The process according to claim 1 , wherein the weight/weight ratio between the amount of coffee incorporated in the oil and the amount of oil is in the range 0.01:1-2:1. 12 . The process according to claim 11 , comprising at least 5% (w/w) of the oil component comprising micronized coffee therein. 13 . A coffee composition obtainable according to the process of claim 1 . 14 . A form for producing a product selected from the group consisting of RTD beverage, creamer, coffee mix, cocoa malt beverage, chocolate, bakery and a culinary product comprising the steps of a) mixing an oil component with green coffee bean and grinding the coffee bean in oil thereby providing a composition comprising micronized coffee incorporated in the oil component; and b) roasting the micronized component and using the resultant coffee product to produce the product. 15 . The coffee composition of claim 13 wherein the coffee composition is in a form for use in the preparation of capsules to be used in a beverage dispenser.
Methods of roasting coffee (machines therefor A23N12/00) · CPC title
using additives, e.g. milk or sugar; Coating (flavouring A23F5/46) · CPC title
Treating green coffee; Preparations produced thereby (roasting A23F5/04; removing unwanted substances A23F5/16; reducing or removing alkaloid content A23F5/20; extraction A23F5/24) · CPC title
Methods of grinding coffee (coffee mills A47J42/00) · CPC title
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